{the blog}

Recipe: Classic Pork Banh Mi

If you think you can’t make a classic pork banh mi sandwich as well as the shop down the road, think again! Yes, there’s a lot going on in between those slices of crunch bread, but that doesn’t mean you can’t pull it off at home! The crunchy veggies, juicy pork, endless flavor… this is a sandwich you can perfect with this recipe!

Classic Pork Banh Mi

Original # of Servings: 1

Total Time: 35 minutes

Active Time: 15 minutes

Ingredients

pork tenderloin – 6 ounce

extra virgin olive oil – 1 1/2 teaspoon

black pepper – 1/4 teaspoon

vegetable broth – 3/4 cup

ginger – 1 1/2 teaspoon

garlic – 3/4 teaspoon

low sodium soy sauce – 3/4 teaspoon

shredded carrots – 4 tablespoon

cucumber – 1/4

fresh cilantro – 2 tablespoon

lime juice – 1 1/2 teaspoon

fish sauce – 1/4 teaspoon

french baguette – 1/2

Directions

Season pork tenderloin with pepper.

Heat olive oil in pot on high heat. Brown all sides of tenderloin, about 5 minutes.

Add broth to pot. Bring to boil.

Lower heat and simmer until pork is done about 10 minutes.

Remove pork from broth. Allow to rest for 5 minutes.

Slice pork in half. Thinly slice 1 half.

Cube other half of tenderloin. Place in food processor.

Peel ginger.

Blend pork with ginger, garlic and soy sauce into a paste. Chill.

Peel cucumbers. Thinly slice on the bias.

Mix together fish sauce and lime juice.

Marinate cucumber and carrots in fish sauce blend for 10 minutes.

Rough chop cilantro.

Cut baguette in half. Then butterfly baguette half.

Smear 1 tablespoon of pork pate paste evenly onto bottom of bread.

Top with pork slices, cucumber, carrot and cilantro. Serve.

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